1 (1-crust) pie shell, baked
1 pkg. Danish Dessert
1 pkg. frozen raspberries, drained
1 1/2 c. whipped cream
1 Tbsp. gelatin, softened in 1 tsp. warm water (add to whipped cream)

Stir dessert into 1 1/2 cups of liquid (raspberry juice + water). Bring to a boil, stirring constantly. Boil 1 minute. Cool to room temperature. Add raspberries. (May add more fresh, if you like.) Fold in 1 cup of whipped cream. Fill baked pie shell. Chill. Serve with remaining cup of whipped cream.